Spiced ling boudon with sticky coconut rice and stink beans
Spiced ling boudon with sticky coconut rice and stink
beans (Winning Recipe)
Recipe by Poh Ling Yeow
2 tbsp shrimp paste, roughly chopped
2 x 250g ling fillets, roughly chopped
2 eggs, beaten
60ml coconut cream
1 tbsp rice flour
Coconut rice
1/2 cup long grain rice
1 cup coconut cream
2 pandan leaves, bruised
Spice paste
3cm piece galangal, peeled, chopped
2cm piece tumeric, peeled, chopped
6 kaffir lime leaves, stems removed, thinly sliced
5 eshallots, peeled, chopped
1 banana chilli, chopped
4 garlic cloves, peeled, chopped
2 sticks lemongrass, trimmed, sliced
1/2 tbsp white peppercorns
1 tbsp roasted shrimp paste
6 candle nuts
6g palm sugar
Stink beans
2 shallots, peeled, roughly chopped
1 stick lemongrass, trimmed, sliced
1/2 banana chilli, roughly chopped
95g can stink beans, rinsed, drained
1. Place shrimp paste in a frying pan, cook on medium heat for
5-6 minutes or until shrimp paste is dry and toasted. Grind paste
in a mortar and pestle, until a powder.
2. For coconut rice, wash rice thoroughly until the water runs
clear. Add coconut cream, 1/2 cup of water, rice and pandan leaves
to a medium saucepan, bring to the boil. Cook partially covered 5
minutes or until holes start to appear in the surface of the rice.
Cover completely with the lid and turn heat down as low as
possible. Cook a further 10 minutes. Remove the pan completely from
the heat and leave to stand a further 10 minutes. Remove pandan
leaves. Season to taste, set aside to serve.
3. For spice paste, place all ingredients plus 1 tbsp of dried
shrimp powder in a blender and process with 1/4 cup of water,
until a fine paste. More water may be needed.
4. Process fish in a food processor with a pinch of salt, until
smooth. Transfer to a large bowl, add 1/4 cup of the spice
paste or to your liking. Using your hands combine beaten eggs,
coconut cream and rice flour until well combine.
5. Lay two layers of plastic wrap on a flat surface, spoon fish
mouse into centre of plastic, roll plastic over mixture to create a
cylinder shape, approximately 8cm by 3cm. Tie off each end of the
plastic to create a tight seal. Cover the cylinder with a layer of
aluminium foil. Repeat process until all of the mixture is
used.
6. Place fish boudon's in a steamer basket over a medium saucepan
of boiling water, cook for 15-20 minutes or until cooked through.
Remove foil and plastic.
7. For stink beans, process shallots, lemongrass and chilli with a
stick blender with base attachment with the remaining tablespoon of
shrimp powder and 1/4 cup of water, until smooth. Extra water
may be needed. Heat oil in a frying pan over high heat. Add the
paste and stink beans cook 4-5 minutes or until stink beans have
been heated through.
8. To serve, lay 2-3cm slices of the boudon on a plate, place
coconut rice on the side with a spoonful of stink beans.
